Cucumber and Tomato Gazpacho

Ingredients:

• 2 large cucumbers, peeled and diced

• 4 large tomatoes, diced

• 1 small red onion, finely chopped

• 1 red bell pepper, diced

• 2 cloves garlic, minced

• 3 cups tomato juice

• 1/4 cup red wine vinegar

• 1/4 cup extra-virgin olive oil

• Salt and pepper to taste

• Fresh basil leaves for garnish

Instructions: In a blender, puree half of the cucumbers, tomatoes, onion, bell pepper, and garlic with tomato juice, red wine vinegar, and olive oil. Transfer to a large bowl. Stir in the remaining diced vegetables. Season with salt and pepper to taste. Chill in the refrigerator for at least 2 hours before serving. Garnish with fresh basil leaves.

n additional 5 minutes to melt the cheese on top.